Black Bean, Corn & Avocado Salad

Name: Black Bean, Corn & Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 0.75 cup dried black beans (soaked overnight, drained, boiled until tender); 1 cup corn kernels (fresh or frozen, boiled until tender if fresh, thawed if frozen); 1 pcs avocado (large, ripe but firm, diced); 1 pcs red bell pepper (medium, seeded and diced); 0.25 cup red onion (finely chopped); 3 tbsp coriander leaves (fresh, roughly chopped); 2 tbsp lime juice (freshly squeezed); 1 tbsp olive oil; 1 pcs garlic (small clove, minced); 1 pinch cumin powder; 0.5 tsp salt; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

A bright, colorful salad that comes together in minutes. Creamy avocado, sweet corn, and hearty black beans are tossed with fresh cilantro and a zesty lime dressing. Perfect as a side dish or light lunch, this no-cook recipe is a summer staple that stays fresh and vibrant on the table.

PREP

15m

COOK

SERVES

1 CUP

260 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the beans and corn.
1.Soak dried black beans in plenty of water overnight (at least 8 hours). Drain and rinse.
2.Boil soaked beans in fresh water until tender but not mushy, about 45-60 minutes. Drain and let cool completely.
3.If using fresh corn, boil ears for 5 minutes, then cut kernels off the cob. If frozen, simply thaw.
TIPCook the beans just until tender — you want them to hold their shape in the salad.
mix
Make the lime dressing.
1.In a small bowl, whisk together olive oil, fresh lime juice, minced garlic, cumin powder, salt, and black pepper.
2.Whisk until the salt dissolves and the dressing is well combined.
mix
Combine the salad ingredients.
1.In a large mixing bowl, add the cooled black beans, corn kernels, diced red bell pepper, and chopped red onion.
2.Pour the dressing over the top and toss gently until everything is evenly coated.
mix
Fold in the avocado and cilantro.
1.Gently fold in the diced avocado and chopped cilantro just before serving.
2.Toss very lightly — the avocado will break down if over-mixed.
TIPAdd avocado at the very end to keep it from getting mushy. The lime juice helps prevent browning.
serve
Taste and serve.
Taste and adjust salt or lime juice if needed. Serve immediately at room temperature, or chill for 15 minutes if you prefer a cold salad.
TIPThis salad tastes even better after sitting for 10 minutes as the flavors meld together.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook black beans just until tender so they hold their shape in the salad, not mushy.
2
Fold in avocado gently at the very end to avoid mashing it into the dressing.
3
For best flavor, let the dressed beans, corn, and peppers sit 10 minutes before adding avocado.
4
Use freshly squeezed lime juice—bottled juice lacks the bright acidity this salad needs.
5
If making ahead, store the dressed vegetables separately and add avocado just before serving.
6
For extra crunch, toast the corn kernels in a dry skillet until lightly charred before cooling.

RECIPE VARIATIONS